Wednesday, 26 March 2014

Singapore Noodles

I know Singapore Noodle purists will be pulling their hair out at this very moment. Singapore noodles are traditionally made with thin rice noodles and normally I would use them. But when all you have is fresh egg noodles in the fridge and a hungry family standing at your kitchen counter staring at you expectantly, you have to bite the bullet and go for it.

Singapore Noodle Purist - I want that printed on a T-shirt... even though I broke the rules this once.

Cook the noodles according to packet instructions. Drain them and add a sprinkling of oil. Toss them in the oil to stop them from sticking together and set aside.

Put the prawns into a small bowl, add the salt and chilli sauce and toss to coat. Set aside.

Heat a wok over high heat. Add 1 tablespoon and heat until it starts to smoke. Add the beaten eggs and swirl the eggs. Keep swirling, coating the bottom the wok, until there is no more runny egg. Once the omelette starts to crisp and come away at the edges (about 1 minute), flip it and cook the other side until golden. Remove from the wok and, when cooled a little, roll it up and cut it into thin strips. Set aside.

Put the wok back on the high heat and add another tablespoon oil. Add the prawns and stir try for about 2 minutes, until they are just cooked. Remove them from the work and set aside.

Return the wok to the high heat and add the last of the oil. Toss the white parts of the spring onions, garlic, capsicum and carrot into the wok and stir fry for about 2 minutes, until the vegetables have softened and are little brown at the edges. Toss the curry powder, cayenne and turmeric in with the vegetables and stir fry for about 30 seconds. Add the prawns and stir to coat them in the spices. Add the noodles, water, soy sauce and sugar. Toss everything together until it is well mixed and heated through. Take the wok off the heat, add the egg strips and green parts of the spring onions and toss gently.